EPISODE # 012 – March 5, 2008
The Olde City Sideshow
(all four of ’em)
REGGIE BUGMUNCHER of the Olde City Sideshow
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CARNY FOOD RECIPE
THE PHILLY CHEESESTEAK
The real Philly cheesesteak is a generous pile of thin-sliced beef cooked fresh, covered with American cheese or Cheez-Whiz in a roll dripping with grease. We’ll need some fairly substantial sub rolls, not soft but not too tough. You may have to do with frozen “sliced sandwich steaks” from the grocery (Steak-Umms or the like). Frozen doesn’t pass muster in Philly but I have yet to find anything fresh that isn’t way too thick and too tough. Prepare some fried onions and peppers, and get your cheese ready – if you’re using Cheez-Whiz as they do in Philly you should warm it a little in the microwave. The thin-sliced steaks fry up pretty quickly in a heavy skillet even though they go in the pan frozen. Fry them brown but not be careful not to burn them, and as they cook you should chop them to large bits. Serve the cooked meat on a sliced roll, add a slice or two of cheese – if using Cheez-Whiz just smear it onto the bread – and top with your vegetables.
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